Broccoli Couscous
with Tomatoes and Parmesan
This recipe is originally from Cooking Light, but I think adding the tomatoes really increased the moisture to this dish. I would even consider adding more herbs, or if you aren’t watching your calories, olive oil at the end.
(Recipe has approximately 180 calories and 4 g of fat per 1 cup serving.)
Ingredients:
1 ¼ cups water
1-2 broccoli crowns, chopped
1 cup uncooked whole-wheat couscous
1 teaspoon butter
¼ cup parmesan, freshly grated
1 tablespoon fresh thyme (or other herb)
1 cup grape tomatoes, halved
Salt and pepper to taste
Directions:
Bring 1 ¼ cups water to a boil (covered). Add broccoli and cover. Cook for 5 minutes.
Add couscous and butter. Remove pan from heat; cover and let stand for 5 minutes.
Fluff couscous with fork.
Stir half the cheese, thyme, tomatoes, and stir. Salt and pepper to taste.
Top with the remaining cheese (and extra herbs for garnish.) Serve warm
Roast 'n Relish 